Garlic & Olive Oil Shrimp Pasta

6 oz uncooked shrimp, peels, veins and tails removed
1 clove garlic pressed
1 clove garlic thinly sliced
1 tsp fresh rosemary
1 tbsp light butter, divided
2 tbsp olive oil, divided
1/4 tbsp dried basil
1/2 tbsp dried parsley
4 lemon wedges
2 tbsp Parmesan cheese
Salt, Pepper, and crushed red pepper to taste.
4 oz cooked angel hair pasta

1. Prepare shrimp by deveining, peeling and removing tails. Place in disposable bag or shallow bowl.
2. Add 1 tbsp olive oil, 1 garlic clove pressed and 1 tsp fresh rosemary to bag.
3. Let Marinate for an hour in the fridge.
4. Melt 1/2 tbsp butter in a small skillet over medium heat
5. Add sliced garlic and sauté for a couple minutes until it starts to brown
6. Add shrimp and the entire marinade to the skillet. Season with basil and parsley. Cook on one side until it turns pink. Flip and add the rest of the olive oil and cook until done.
7. Toss the shrimp and all the 'juice' from the skillet and 1/2 tbsp of butter with hot angel hair pasta.
8. Top with Parmesan cheese and squeeze fresh lemon
juice over top.

Serves 2

Number of Servings: 2

Recipe submitted by SparkPeople user GRAVYCHAIN.